Margarine hardstocks are the most critical fat ingredient as they mainly determine the physical properties such as firmness, spreadability, plasticity, mouth feel and flavour release properties. The amount of hardstock and its solid fat content at different temperatures determine the properties of margarines.

 

Spreadability is linked to the solid fat content at relevant temperatures, in combination with the total fat content. The type of fat and the crystal size of the fat will dominate mouth feel. The flavour is linked to the types of fat used in combination with possible additional flavours. By choosing the right hardstock, the desired functionality can be obtained. The texture of the product can be tuned and health aspects can also be improved, for example by increasing the level of poly-unsaturated fats.

 

Hardstock innovations
Unimills has an outstanding knowledge of hardstocks based on its experiences with margarines and spreads for almost 100 years. The new product development team creates hardstocks of various kinds from high in unsaturated fatty acids to ‘green’ hardstocks.

 

After the first trans free hardstocks, Unimills has now introduced the second generation hardstocks, which are based on non-hardened fats based on dry fractionated palm oil combined with our unique interesterification technology. Unimills has developed a complete range of hardstocks to stabilize all types of margarines, spreads and low fat products, with fat contents ranging from more than 80 percent to less than 40 percent in tubs, wrappers and bottles. 

 

Unimills new product development team co-develops tailor-made vegetable fat products which offer good spreadability in blends with butter based on dairy fat. Those vegetable butter substitutes offer a convenient, healthier and cheaper alternative to butter. And with optimal mouth feel and flavour perception it’s a better alternative in every sense.

 

 

Back to margarine & Spreads